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Italian Chicken Sausage Rigatoni in a Creamy Sauce

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dinner, Main Course
Cuisine: American, Italian

Ingredients

  • 1 red bell pepper
  • 2 scallions
  • 1 roma tomato
  • 1 lemon
  • 1 lb Italian Chicken Sausage
  • 8 oz rigatoni pasta
  • 2 oz cream cheese
  • 4 tbsp sour cream
  • ¼ c shredded Parmesan cheese
  • kosher salt
  • black pepper
  • 1 tsp olive oil
  • 1 tbsp butter

Instructions

  • Bring a large pot of salted water to a boil.
  • Wash and dry all produce. Halve, core, and thinly slice bell pepper into strips. Trim and thinly slice scallions, separating whites from greens. Dice tomato into ½" pieces. Zest and quarter lemon.
  • Remove sausage from casing, if applicable.
  • Once water is boiling, add rigatoni to pot. Cook until al dente, 9-11 minutes. Reserve ½ cup past cooking water, then drain.
  • Heat a drizzle of olive oil in a large pan over medium-high heat. Add bell pepper and scallion whites; cook, stirring, until slightly softened, 3-4 minutes. Season with salt and pepper.
  • Add sausage to pan; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Season with salt and pepper.
  • Once sausage is cooked through, add tomato to pan. Cook until softened, 102 minutes. Reduce heat to medium low.
  • Stir in cream cheese, sour cream and half the Parmesan (save the rest for serving), ¼ cup reserved pasta water and butter until thoroughly combined.
  • Season with salt, pepper and lemon zest to taste. Add drained rigatoni and toss to coat. If needed, stir in more reserved pasta water a splash at a time until pasta is coated in a creamy sauce.
  • Divide pasta between bowls. Sprinkle with scallion greens, remaining Parmesan and a squeeze of lemon juice. Serve with remaining lemon wedges on the side.